Thai Pie Recipes

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
• Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
• Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
• Bake until the crust is golden brown, about 15 minutes. Let cool completely.
• Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
• Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
• In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
• Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
• Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
• Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
• Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
• Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
• Enjoy!

PUMPKIN THAI CURRY POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
• Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
• Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
• Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

THAI PIE

Steps:

• Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
• Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
• Bake at 400ºF.
• for 8 minutes.
• Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
• sesame oil, and red pepper in a small bowl.
• Set aside.
• Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
• sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
• If shredded carrots are being used instead of julienned, add the carrots with the ginger.
• Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
• Bake at 400ºF.
• for 10 to 12 minutes.
• Let stand 5 minutes before serving.